Chicken Salad Chick Classic Carol Chicken Salad
User Reviews
5
Chicken Salad Chick Classic Carol Chicken Salad
Description
Chicken tenderloins are gently poached in low-sodium chicken stock until cooked through, then shredded by hand or with a paddle attachment to achieve a consistent texture. The salad mix is prepared by blending mayonnaise with finely minced celery, dry ranch salad dressing mix, salt, and black pepper. This mixture adds creaminess and seasoning, providing subtle ranch and herb notes.
The shredded chicken is folded into the dressing mixture until evenly coated, creating a moist and smooth chicken salad. The finely minced celery introduces slight crunch distinguishable without chunkiness. The salad benefits from chilling a few hours before serving, allowing flavors to meld.
Serve this chicken salad chilled either in sandwiches or on a bed of lettuce. The recipe highlights balance between tender chicken, subtle seasoning, and mild crunch.
Notes included address maintaining proper texture by dicing celery finely, avoiding watery results by patting chicken dry, the importance of room temperature mayonnaise for smoothness, and using chicken tenderloins specifically to achieve the right tenderness.
Ingredients
- 1 1/2 pounds chicken tenderloin
- 32 ounces chicken stock low sodium
- 1/2 cup mayonnaise
- 2 tablespoons celery finely minced
- 2 teaspoons ranch salad dressing mix dry
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- Cook the chicken by poaching in chicken stock. Fill a large pot with the chicken tenders and chicken stock. Poach over medium heat for about 15 to 20 minutes or until the chicken is fully cooked.
- Shred chicken, the chicken can be shredded with a stand mixer by using a paddle attachment. Or you can shred the chicken tenders with two forks.
- In a medium sized bowl add celery, mayonnaise, dry Ranch dressing mix, salt and black pepper. Stir until well blended.
- Add shredded chicken and mix in well. Store chicken salad in an air tight container.
- The chicken salad tastes better if prepared a couple of hours before it is consumed.
- Serve in a sandwich or on a bed of lettuce.
Notes
- Chill the chicken salad for a few hours to let the flavors blend fully.
- Dice celery very finely to keep the texture mild yet noticeable.
- Use room temperature mayonnaise to blend smoothly.
- Chicken tenderloins provide ideal texture; avoid using chicken breasts.
- Pat shredded chicken dry to prevent the salad from becoming watery.
- Adjust moisture by adding extra mayonnaise for dryness or more chicken to absorb excess dressing.
- Increase ranch powder or add garlic powder to boost flavor if needed.
- For milder texture, grate celery instead of finely dicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 41g | 82% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 121mg | 40% |
| Sodium | 962mg | 40% |
| Potassium | 835mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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